Arugula, Radicchio, and Fennel Salad With Lemon Vinaigrette

Arugula, Radicchio, and Fennel Salad With Lemon Vinaigrette
Arugula Salad

Photo Modified: Flickr / Jules / CC BY 4.0

This salad is so simple, yet is packed full of so many different flavors: It’s peppery, bitter, and citrusy, all at once.

This recipe is courtesy of The Yellow Table.

6
Servings
595
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 Cups baby arugula
  • 1 small head radicchio, thinly sliced
  • 1 fennel bulb, cored and thinly sliced
  • 1/2 lemon, juiced
  • 1/4 Cup extra-virgin olive oil
  • Parmigiano-Reggiano, grated

Directions

Combine the arugula, radicchio, and fennel in a large bowl.

In a small bowl, whisk together the lemon juice and olive oil. Season with salt and pepper.

Toss the vinaigrette with the greens until lightly coated.

Sprinkle with chopped walnuts and grated Parmigiano-Reggiano.

Nutritional Facts

Total Fat
9g
13%
Sugar
17g
19%
Saturated Fat
7g
29%
Carbohydrate, by difference
111g
85%
Protein
17g
37%
Vitamin B-6
1mg
77%
Choline, total
28mg
7%
Folate, total
19µg
5%
Magnesium, Mg
63mg
20%
Manganese, Mn
1mg
56%
Niacin
4mg
29%
Pantothenic acid
1mg
20%
Phosphorus, P
169mg
24%
Selenium, Se
11µg
20%
Sodium, Na
417mg
28%
Water
3g
0%
Zinc, Zn
1mg
13%

Arugula Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Arugula Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.